Difficulty Hard
Cook Time 35 min
Heat None
This Loaded Bratwurst Potato Salad is a hearty, smoky dish that combines tender potatoes with juicy bratwursts. Key ingredients like crispy bacon, tangy mustard, and fresh chives elevate each bite, making for an irresistible side. It's creamy yet robust, perfect for BBQs or family gatherings, delivering a burst of flavor that will have everyone coming back for seconds!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 8 strips bacon, chopped 4 lbs russet potatoes (or frozen hash browns) 2 lbs assorted bratwurst (beer, cheese, hot, and/or sweet & spicy) 1 cup sauerkraut, drained 1 large white onion, diced 1 large yellow onion, diced 1 large red onion, diced 2 red bell peppers, diced 1/2 cup pickled jalapeños, sliced 1/2 cup dill pickles, chopped 2 large tomatoes, diced 6 cloves garlic, minced 4 green onions, sliced 1/2 cup pepperoncini peppers, sliced 2 cups shredded pepper jack cheese 1 cup mayonnaise 1/4 cup whole grain mustard (or yellow mustard) 1/2 cup sour cream 2 tablespoons Worcestershire sauce Salt and black pepper to taste Hot beer cheese sauce for drizzling (optional) Directions 1 Cook bacon in a large skillet until crispy, then set aside. If using fresh potatoes, dice into 1-inch cubes and boil until fork-tender, about 15 minutes. If using hash browns, cook according to package directions until golden. 2 Fire up the grill and cook the bratwursts over medium-high heat, turning occasionally, until nicely charred and cooked through, about 12-15 minutes. Let cool slightly, then slice into bite-sized pieces. 3 In a large bowl, combine mayo, mustard, sour cream, and Worcestershire sauce. Add garlic and mix well to create the dressing. 4 In a very large serving bowl, combine the cooked potatoes, sliced bratwurst, bacon, sauerkraut, all three onions, red peppers, jalapeños, pickles, tomatoes, green onions, and pepperoncini. 5 Pour the dressing over the potato mixture and toss gently to coat everything evenly. Fold in the pepper jack cheese. 6 Season with salt and black pepper to taste. Serve warm or at room temperature, drizzled with hot beer cheese if desired.
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